Grilled Mediterranean Chicken Salad Food

MEDITERRANEAN SALAD WITH GRILLED CHICKEN

Steps:

• Preheat the grill over medium-high heat.
• Remove the skin from the chicken breast. Slice the chicken breasts off the bone and slice each piece across horizontally to get 4 large, thin pieces.
• When the grill is hot, brush the grill grates with cooking oil to prevent the chicken from sticking. Sprinkle the chicken pieces with salt and pepper and grill for 4 minutes per side. Let rest for a few minutes, and then slices into strips, if desired.
• In a large bowl, whisk together the olive oil, Italian seasoning, sugar, lemon juice, half the zest and season with a pinch of salt and pepper. (Reserve the remaining half of the lemon zest for another recipe.) Reserve 2 tablespoons of the dressing to drizzle over the top of the salad.
• Add the green beans, olives, cheese, onions and lettuce to the remaining dressing, and toss to coat evenly. Divide the salad evenly among 4 plates or 1 large platter and top with the sliced chicken. Drizzle with the reserved dressing.

GRILLED MEDITERRANEAN CHICKEN SALAD

Steps:

• Heat grill to medium heat.
• Brush bread slices with 1 Tbsp. dressing. Brush chicken with 1 Tbsp. of the remaining dressing.
• Grill chicken 6 to 8 min. on each side or until done (165°F). Meanwhile, grill bread slices 1 min. or until lightly toasted on both sides, turning over after 30 sec.
• Combine tomatoes, cheese and basil. Toss spinach with onions and remaining dressing; spoon onto serving plate. Top with chicken and tomato mixture. Serve with bread.

SIMPLE MEDITERRANEAN GRILLED CHICKEN

Steps:

• In a bowl combine the olive oil, garlic, the juice of the lemon, a generous amount of salt and pepper, and the tahini.
• Mix and let sit for at least 30 minutes, though longer is better.
• Grill on a very hot grate for 2 minutes per side.
• Do not overcook.
• Top with chopped fresh parsley.

MEDITERRANEAN GRILLED CHICKEN

Steps:

• For Rosemary garlic rub combine first seven ingredients and set aside or refrigerate for up to 3 days.
• Loosen skin from chicken by inserting fingers, gently pushing between skin and meat.
• Rub Rosemary-Garlic Rub evenly over breast meat.
• Place 1 rosemary sprig and 1 thyme sprig between skin and meat of each breast half.
• Gently press skin to secure.
• Cover and refrigerate 4 hours.
• Sprinkle chicken with pepper.
• Place chicken, skin sides down, on grill rack coated with cooking spray.
• Grill 25 minutes or until done, turning occasionally. (I grilled this using an indirect heat method, with the grill set to medium high heat - it took about 45 minutes).
• Discard skin before serving.

MEDITERRANEAN SALAD WITH GRILLED CHICKEN BREASTS

Steps:

• Combine marinade ingredients in a bag or glass dish and add the chicken to marinate for 30 minutes.
• Grill about 5-6 minutes per side or broil 6-7 minutes per side; When slightly cooled, slice chicken breasts on the diagonal and set aside.
• Make the dressing by combining all ingredients except for the oil and then slowly whisk in the oil, taste and adjust seasoning and set aside until ready to eat.
• In a salad bowl, combine all the greens and vegetables and pita chips with chicken and toss.
• Whisk the dressing and add to the salad and toss more and serve immedietly.

GRILLED MEDITERRANEAN CHICKEN SALAD

Steps:

• Preheat grill to medium-high heat. Btush chicken with 1 tablespoons of the dressing.
• Grill chicken 5 minutes on each side or until cooked through (170F). Meanwhile, grill bread sliced 1 minute or until lightly toasted on both sides, turning over after 30 seconds.
• Mix tomatoes, cheese, and basil; set aside. Toss spinach and onions with remaining 1 tablespoons dressing; spoon onto serving plate. Top with cooked chicken and tomato mixture. Serve with the bread.